January 16 & 175:30 to 7:30 p.m.
This course builds on the foundational knowledge acquired in Culinary Theory l. Students explore more advanced theories and concepts including culinary terminology, meat cuts and related cooking methods, various fowl and poultry, beverages, the role of wine in cooking, as well as the use of contemporary and traditional garnishes in food presentation. Students also investigate regional food products and cuisine, the relationship between food and culture and contemporary food trends.
January 16: Oshawa campus
January 17: Whitby campusExplore programs starting
in May or SeptemberRegister Now